Saucy Italian Chicken

• 18 ounce pkg. shredded Italian blend cheeses (2 cups)
• 6slices thinly sliced deli-style ham
• 66 ounces skinless, boneless chicken breast halves
• 124 ounce jar pasta sauce
• 1/3cup Italian-seasoned panko bread crumbs, toasted*
• Snipped fresh basil or parsley leaves
• Hot cooked pasta (optional)

Directions

1. The night before, set aside 1/2 cup of the cheese; wrap and refrigerate. Place one slice of ham on a clean work surface. Sprinkle with 1/4 cup of the remaining shredded cheese and top with a chicken breast half. Carefully roll up to enclose chicken. Place in the removable crockery liner of a 3 1/2- or 4-quart slow cooker. Repeat with remaining ham, cheese, and chicken breasts. Pour pasta sauce over chicken. Cover and refrigerate overnight.
2. The next day, let crockery liner stand at room temperature for 15 minutes. Place liner in the slow cooker unit. Cover and cook on low for 3 1/2 to 4 hours. Sprinkle with reserved 1/2 cup shredded cheese, toasted panko, and basil before serving. If desired, serve with hot cooked pasta.

From the Test Kitchen

*TIP

To toast panko, heat a medium skillet over medium-high heat. Add panko and cook 2 to 3 minutes or until toasted, shaking skillet occasionally.

http://www.bhg.com/recipe/saucy-italian-chicken/

Mongolian Beef

• 2teaspoons vegetable oil
• 1⁄2teaspoon ginger, minced
• 1tablespoon garlic, chopped
• 1⁄2cup soy sauce
• 1⁄2cup water
• 3⁄4cup dark brown sugar
• vegetable oil, for frying (about 1 cup)
• 1lb flank steak
• 1⁄4cup cornstarch

DIRECTIONS

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
10. Heat the oil over medium heat until it's nice and hot, but not smoking.
11. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
12. You don't need a thorough cooking here since the beef is going to go back on the heat later.
13. Stir the meat around a little so that it cooks evenly.
14. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
15. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
16. Add the sauce, cook for one minute while stirring, then add all the green onions.
17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
18. Leave the excess sauce behind in the pan.

http://www.food.com/recipe/p-f-changs-mongolian-beef-66121

Farmer's Market Vegetable Soup

• 1/2of a small rutabaga, peeled and chopped (2 cups)

• 2large roma tomatoes, chopped

• 2medium carrots or parsnips, chopped

• 1large red-skinned potato, chopped

• 2medium leeks, chopped

• 314 ounce can vegetable broth

• 1teaspoon fennel seeds, crushed

• 1/2teaspoon dried sage, crushed

• 1/2 - 1/4teaspoon pepper

• 1/2cup dried bow-tie pasta

• 3cups torn fresh spinach

Directions

1. Combine rutabaga, tomatoes, carrots, potato, and leeks in a 3-1/2- or 4-quart slow cooker. Add vegetable broth, fennel seeds, sage, and pepper.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3. Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with Garlic Toasts.

Garlic Toast

Ingredients

• 81/2 inch slices baguette-style French bread

• 1tablespoon garlic-infused olive oil

Directions

1.  Preheat broiler. Brush both sides of bread slices with oil. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle with cheese. Broil for 1 to 2 minutes more or until light brown.

http://www.bhg.com/recipe/soups/farmers-market-vegetable-soup/

Garlicky Spinach and Feta Dip

• 110 ounce package frozen chopped spinach, thawed and well drained

• 110 ounce carton garlic-flavor cream cheese for cooking

• 1cup plain Greek yogurt

• 1cup mayonnaise or salad dressing

• 1cup crumbled feta cheese (4 ounces)

• 1/3cup sliced pitted Kalamata olives

• 1/4cup chopped green onions (2)

• 2tablespoons dried tomato pesto

• Freshly ground black pepper

Directions

1. Using paper towels, squeeze out any excess liquid in spinach.
2. In a medium bowl combine spinach, cream cheese for cooking, yogurt, mayonnaise, 3/4 cup of the cheese, the olives, 2 tablespoons of the green onions, the pesto, and pepper. Transfer spinach mixture to a 1-1/2-quart slow cooker. Sprinkle mixture with the remaining 1/4 cup cheese.
3. Cover and cook on low-heat setting for about 1-1/2 hours or until heated through. Sprinkle with the remaining 2 tablespoons green onions. Serve dip with Crispy Pita Chips

http://www.bhg.com/recipe/garlicky-spinach-and-feta-dip/

Crockpot Lasagna Soup

Here is what you need: Serves 6-8

1 lb ground beef (or vegetarian crumble) (do not have to precook)
3 cups of beef broth (or vegetable broth to make vegetarian)
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt

1 cup of water
Optional topping- shredded cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.

2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.

3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

NOTE:
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.

The Best Crockpot Chicken Noodle Soup

INGREDIENTS

• 1½ lbs boneless skinless chicken breasts
• 2 cups carrots, peeled and chopped
• 1 medium yellow onion, diced
• 3 stalks celery, chopped
• 3-4 cloves garlic, minced
• 3 Tablespoons extra virgin olive oil
• ½ teaspoon dried thyme
• 1 bay leaves
• 6 cups chicken broth (use my EASY homemade broth or low-sodium)
• 1 cup water
• Salt and freshly ground black pepper, to taste (I used ½ teaspoon salt & ¼ teaspoon pepper)
• 2 cups uncooked wide egg noodles
• 3 Tablespoons chopped fresh parsley

INSTRUCTIONS

1. In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
2. Next add in chicken broth, water, and season with salt and pepper to taste. I used ½ teaspoon salt & ¼ teaspoon pepper.
3. Cover and cook on low heat 6 - 7 hours.
4. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.
5. Cover and cook just until noodles are tender, 5-10 minutes.

Spicy Meatball Subs

Nonstick cooking spray

1 recipe Italian Meatballs

1 28 ounce can crushed tomatoes

1/2 cup finely chopped onion

1 Tbsp balsamic vinegar

2 cloves garlic, minced

1/2 tsp dried oregano, crushed

1/4 tsp crushed red pepper

6 Sub rolls or hoagie rolls,split and toasted

Shredded cheese, pepperoncini peppers, and/or fresh arugula

1.Preheat oven to 350 degrees.Line 15 x 10 inch baking pan with foil; coat with cooking spray. Prepare Italian meatballs as directed except shape into 24 meatballs.Place meatballs in pan. Bake 30 minutes or until done. Drain. Cool.

2.In a 4-5 quart slow cooker combine the next six ingredients (through crushed red pepper). Add meatballs;stir gently to coat.

3.Cover and cook on low 4-6 hours or on high 2-3 hours.

4. To serve, use a slotted spoon to place four meatballs in each roll; drizzle with sauce remaining in cooker. Top with cheese, pepperoncini peppers, and/or arugula. Makes 6 sandwiches.

397 calories


Better Homes and Gardens Slow Cooker, Spring 2016

Swedish Meatball Past Pot

1 box (4 containers) Knorr Homestyle Stock
4 cups water
1 Tbsp Worcestershire sauce
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 recipe Beef-Pork meatballs, thawed
3 Tbsp all-purpose flour
3 Tbsp butter, soften
8 oz mini penne pasta (about 2 cups)
1/2 cup sour cream
Salt and black pepper
1Tbsp snipped fresh dill weed (optional)

1. In a 3 1/2 or 4-quart slow cooker stir together the first four ingredients (through allspice). Add meatballs.

2. Cover and cook on low 6 -7 hours or high 3 - 3 1/2 hours.

3. Ina small bowl stir together flour and butter to make a paste; stir into broth mixture in cooker. Stir in pasta. if using low, turn cooker on high. Cover and cook 20 - 30 minutes or until pasta is tender. Stir in sour cream. Season to taste with salt and pepper. If desired, sprinkle with dill week. Makes six servings.

464 calories

Better Homes and Gardens Slow Cooker, Spring 2016

Basic Meatballs

2 eggs
1/2 cup fine dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1/2 tsp salt
1/2 tsp black pepper
1 lb bulk pork sausage (or ground pork)
1 lb bulk ground beef

1. Preheat oven to 375 degrees.Lightly coat two 15x10 baking pans with cooking spray.

2. In a large bowl lightly beat eggs with a fork.

3.Stir in next five ingredients (through pepper).

4. Add sausage and ground beef; mix well.

5. Shape mixture into 1-inch meatballs.

6. Place meatballs in prepared pans. Bake 12-15 minutes or until meatballs are cooked through. Drain off fat.

7. Cool meatballs. Place meatballs in a single layer on a baking sheet lined with waxed paper. Freeze 30 minutes or until firm. Transfer meatballs to a resealable freezer bag or freezer containers. Seal and freeze up to 3 months. Thaw in frig before using. Makes 72 meatballs.

Better Homes and Gardens Slow Cooker, Spring 2016

Asian-Glazed Chicken Thighs

1/3 cup rice vinegar

1/4 cup lower-sodium soy sauce

3 tablespoons honey

2 tablespoons dark sesame oil

1 1/2 tablespoons chile paste (such sambal oelek)

10 garlic cloves, minced

12 bone-in chicken thighs, skinned

Cooking spray

1/2 teaspoon salt

1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.

2. Preheat oven to 425°.

3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

Calories 306

http://www.myrecipes.com/recipe/asian-glazed-chicken-thighs

Peanut Butter Granola Bars

PRINT FRIENDLY VERSION

Prep time

30 mins

Total time

30 mins

3-ingredient peanut butter granola bars that are naturally sweetened, wholesome, and perfectly salty-sweet. A healthier snack for lunches, road trips and more.

Author: Minimalist Baker

Serves: 8

Ingredients

• 1 1/2 cups packed (~32 dates) dates, pitted (soak in warm water for 10 min if not sticky and moist)
• 1/2 cup natural peanut butter (creamy, salted is best, but most any kind will do)*
• 1/2 cup rolled oats (GF for gluten free eaters)

Instructions

1. If your dates are not sticky and moist, soak in warm water for 10 minutes and then drain. Otherwise, proceed to step 2.
2. Add dates to a food processor and pulse until only small bits remain - it will likely clump into a ball - that’s what you want. If any big pieces remain, use a knife or spatula to push them down, then turn the machine back on to pulse.
3. Add peanut butter and oats and pulse a few more times until incorporated, stirring and scraping down sides as needed. If you prefer denser bars, add more oats.
4. Transfer to a parchment-lined 8x8 dish and press down until flat, OR scoop out 1 Tbsp amounts and roll into a ball and place on a baking sheet or plate. Transfer to freezer to set.
5. If making bars, slice into 8-10 bars and store in the fridge or freezer to keep fresh. They can be a little flimsy at room temp, so be gentle with how you stack them.
6. Will keep in the fridge for several weeks, and in the freezer for up to a couple months or more.

Serving size: 1 bar Calories: 214 Fat: 8.5g Saturated fat: 1.6g Carbohydrates: 31g Sugar: 22gSodium: 4mg Fiber: 4.2g Protein: 6.5g

http://minimalistbaker.com/3-ingredient-peanut-butter-granola-bars/

Chewy Granola Bars

1/2 cup margarine, softened

1 cup brown sugar, packed

1/4 cup sugar

2 tablespoons honey

1/2 teaspoon vanilla extract

1 egg

1 cup all-purpose flour

1 tablespoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup quick-cooking oats, uncooked

1 1/4 cups puffed rice cereal

1 cup chopped pecans

1 cup raisins

1 cup chocolate chips

Cream margarine, sugars, honey, vanilla and egg, mixing well. Combine all dry ingredients and add to creamed mixture. Press into a greased 13"x9"x2" baking pan and bake at 350 degrees for 22 to 28 minutes. Let cool; cut into bars. You can substitute peanut butter chips or butterscotch chips for the chocolate if you like.

http://www.myrecipes.com/recipe/chewy-granola-bars

Loaded Potato Soup

4 (6-ounce) red potatoes

2 teaspoons olive oil

2 celery stalks

1/2 cup carrots chopped

1/2 cup prechopped onion

1 1/4 cups fat-free, lower-sodium chicken broth

3 tablespoons all-purpose flour

2 cups 1% low-fat milk, divided

1/4 cup reduced-fat sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 bacon slices, halved

1.5 ounces cheddar cheese, shredded (about 1/3 cup)

4 teaspoons thinly sliced green onions

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.


4 servings (1 1/4 cup); Calories: 325; Fat 11.1 g; Protein: 13.2g; Fiber: 3g; Carbohydrates: 43.8g; Sodium: 670 mg

http://www.myrecipes.com/recipe/loaded-potato-soup-0